Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 lemon, halved
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp olive oil
  • 4 tbsp (1/2 stick / 57g) unsalted butter, softened
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour (20g)
  • 1 cup (240ml) chicken broth
  • Salt and pepper to taste

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine the softened butter, rosemary, thyme, garlic, salt, and pepper. Mix well.
  3. Gently loosen the skin of the chicken breast and legs. Rub the herb butter under the skin and all over the outside of the chicken.
  4. Place the lemon halves, rosemary sprig, and thyme sprigs inside the cavity of the chicken.
  5. Place the chicken in a roasting pan (on a rack, if using). Drizzle with olive oil.
  6. Roast in a preheated oven at 425°F (220°C) for 15 minutes.
  7. Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste with pan juices every 20 minutes.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Tent loosely with foil.
  9. Place the roasting pan on the stove and add the flour, stirring to form a rue. Add the chicken broth and stir well to combine. Bring to a simmer and cook until the gravy has thickened. Season to taste with salt and pepper.